CHICKEN TOSTADAS

By BobD

Ingredients

• 6 SERVINGS
• 1 medium white onion
• 1 tomatoes, quartered
• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoons vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 1 rotisserie chicken, meat coarsely shredded (4 cups)
• 6 (6-inch) corn tortillas
• 1 (1-lb) can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or ricotta salata
• ACCOMPANIMENTS: sliced serranos; lime wedges

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat broiler.

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 Tbsp oil in a 4-sided sheet pan, spreading in 1 layer.

Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Puree tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 tsp salt until smooth (use caution when blending hot foods).

Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.

SERVE WITH: Margaritas